Page 20 - January 2022 Barbecue News Magazine

Raymond Cato catoraymond40@ gmail.com
Most of us know just what it's like to have a passion be put to the side by life. At least I know that feeling very well and so does Bryan Odom of Kansas City, MO. Bryan's pas- sion started while he was working as a busboy at Rouse's BBQ. After falling in love with all things BBQ, he began work on developing his own flavor profile. Shortly after he was satisfied with his work, he joined the world of competition Q. That went on for a few years then it kinda took a back seat to life( mar- riage, kids,career). That didn't stop him from working on dif- ferent flavor profiles, it only slowed him down. He is now at it again and he is back with a purpose. His rubs are win- ning multiple awards includ- ing a 2nd place rub in the world at The American Royal's rub contest and 1st place chicken rub in the Barbecue
SoFa King
Awesome BBQ
Rubs
News Magazine's annual rub contest. I was lucky enough to get some samples of his rub line up and I completely understand the appeal of each of his rubs.
First I tried what he calls the McRib of BBQ rubs, (in that it comes out once a year due to growing his own peppers), with a name like Thai Dragon Pepper, what else would you use it on other than wings? The flavors that this rub imparted were noth- ing short of remarkable but here's another little tidbit, this rub is also great on snapper,flounder and other types of seafood. To go along with the wings I de- cided to use the smoked sea- soning salt on a side dish so out came the grilled corn on the cob. I made a compound butter using the seasoning
and brushed onto the corn while grilling and the result was
addictingly wonderful,to use a reference from Mr.Odom himself "it's BBQ crack".
Obviously I had to use the rubs on pork so first on the list was pork ribs using the original rub recipe. The flavors on this original rub paired great with the ribs giving them a sweetness with an ever so slight touch of spice. I decided to kick it up a notch on ribs and used the Hot and Bothered rub on a second rack. While the heat from the Sriracha was definitely more present in this recipe it was not overbear- ing and paired excellent with the sweetness.
Bryan was nice enough to let go of one of his competition
20 - BarbecueNews.com
JANUARY 2022